An Elegant Shabbat Retreat

Breakfast
Cereal and Chalav Israel milk, assorted Streusel Cakes, and Fruit
Saturday lunch
Challah and Grape Juice
Garden salad-Iceberg, tomatoes, cucumbers and garbanzo beans served Ranch dressing
Antipasto salad-Cabbage, carrots, peppers, garbanzo beans, hearts of palm, & pepperoncinis in a spicy vinaigrette
Potato salad-A homemade secret
Assorted cold cuts served with breads, lettuce, tomatoes, onions, pickles, condiments

Saturday night
Caesar salad-Crisp Romaine served with our house Caesar dressing and croutons
Salmon almandine-Delicately baked with toasted almonds and caramelized onions
Stuffed mushrooms-filled with herbs and spinach
Pesto Pasta Primavera-Al-dente pasta tossed with basil pesto and crips steamed vegetables.

Chocolate mousse cake

Breakfast
Bagels and lox, cream cheese served with tomatoes onions and cucumbers
French toast casserole-Luscious layers of French toast and buttery, sweet pecans
Scrambled Eggs
Fresh Fruit

Hors d’oeuvres and Dessert party

Vietnamese Chicken Paste- Seasoned ground chicken wrapped around a stick of sugar cane and deep fried.
Sweet and Sour Chicken- Chicken and onion skewered and fried and dipped in sweet and sour sauce
Rumaki- Chicken livers with water chestnuts, wrapped in pastrami and broiled.
Teriyaki Beef- Skewered, sliced steak marinated in Japanese sauce and grilled
Sausage in a Blanket- Variety of available sausages wrapped in puff pastry, sliced, and baked. Served with catsup and mustard.
Mini corn dogs- Mini hot dogs battered in a delicious corn batter and fried. Served with mustard and catsup.
Stuffed Endive Leaf- Separate endive leaves filled with sundried tomato pesto
Sweet potato latkes-curry spiced mini sweet potato latkes served with “sour cream” and mango chutney
Lox cones-thin crisp pastry cone filled with thinly sliced lox and caper “cream cheese”
Ahi on Won-ton- Fresh 2+ Sushi grade Ahi seared and sliced thin, beautifully presented on a fried won- ton chip with radish sprouts and wasabi sauce.
Fruit and Vegetable display- Selection of the season’s most flavorful, freshest fruits and vegetables with dip, set out in a beautiful fresh display.
Dessert nachos- Flour tortilla chips dusted with sugar and cinnamon, drizzled with caramel and sliced toasted almonds served with brandied apricot sauce for dipping.
Chocolate Fondue-Luscious molten chocolate sauce served with fresh fruit and marshmallows for dipping 

Such as:

Baby Green Salad with candied pecans and a honey mustard vinaigrette
Chicken Marsala
Herbed Rice
Honey Ginger Carrots
Brownie with raspberry sorbet